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The vineyards are south oriented. In front, the Mount Amiata, protecting the area. To the west, the sea is 30 miles away, bringing constant breezes. A perfect microclimate. The soil here is rich in clay, mixed with brittle slates and alluvial sediments. Add to all this the presence of a water spring right under the vineyards, a great source of nourishment for the roots, mostly throughout hot summers. In the vineyards, we will only find Sangiovese grapes for Rosso and Brunello. The average height of the vineyards is 350m above sea level.
Harvest at the beginning of October, picked by hand and collect in large cases to bring to the cellar. Pressing and fermentation in stainless steel tanks, the temperature of fermentation is from 25° to 28° C. Soaking of 15 to 20 days, drawing from the vats and drip of dregs of pressed grapes. The beginning of refinement in stainless steel takes place in March-May. Ageing for a minimum of 5 years, with at least 3 of ageing in the oak barrels of 40 Hl and French oak barrels of 3,50 Hl.
The wine looks limpid, bright, intense red ruby colored, with garnet red reflects. Elegant, harmonic, with long aromatic persistence, with balanced tannins and wrapping, end dry and persistent. Serve at a temperature around 18-20°C. A long-aging wine, it gets better 5-6 years after his production, but it can also be kept for 10 to 12 years and more. Ideally accompanies red meats, mushrooms and truffles dishes; also with matured cheeses, such as Parmigiano Reggiano and Tuscan Pecorino.